Authors:
GUZMANMALDONADO H
CASTELLANOS J
DEMEJIA EG
Citation: H. Guzmanmaldonado et al., RELATIONSHIP BETWEEN THEORETICAL AND EXPERIMENTALLY DETECTED TANNIN CONTENT OF COMMON BEANS (PHASEOLUS-VULGARIS L), Food chemistry, 55(4), 1996, pp. 333-335
Citation: H. Guzmanmaldonado et O. Paredeslopez, AMYLOLYTIC ENZYMES AND PRODUCTS DERIVED FROM STARCH - A REVIEW, Critical reviews in food science and nutrition, 35(5), 1995, pp. 373-403
Authors:
CASTELLANOS JZ
GUZMANMALDONADO H
ACOSTAGALLEGOS JA
KELLY JD
Citation: Jz. Castellanos et al., EFFECTS OF HARDSHELL CHARACTER ON COOKING TIME OF COMMON BEANS GROWN IN THE SEMIARID HIGHLANDS OF MEXICO, Journal of the Science of Food and Agriculture, 69(4), 1995, pp. 437-443
Authors:
CASTELLANOS JZ
GUZMANMALDONADO H
DEMEJIA EG
ACOSTAGALLEGOS JA
Citation: Jz. Castellanos et al., EFFECT OF GROWING LOCATION ON SENSORY PRO PERTIES AND NUTRITIONAL CHARACTERISTICS OF BLACK BEANS (PHASEOLUS-VULGARIS L), Archivos latinoamericanos de nutricion, 45(1), 1995, pp. 50-55
Citation: H. Guzmanmaldonado et O. Paredeslopez, PRODUCTION OF HIGH-PROTEIN FLOUR AND MALTODEXTRINS FROM AMARANTH GRAIN, Process biochemistry, 29(4), 1994, pp. 289-293